Vegetable stew with chicken liver
6 servings
60 minutes
Vegetable stew with chicken liver is a cozy dish of Russian cuisine that warms the soul and fills the home with the aromas of fresh vegetables. It combines the sweetness of cabbage and bell peppers, the richness of potatoes and eggplants, the tender texture of carrots and tomatoes, with the main highlight being soft, slightly spicy chicken liver. This dish has roots in Russian culinary traditions where vegetables and offal were used to create hearty and nutritious home meals. The flavor of the stew is layered and rich, with a slight acidity from tomatoes and spiciness from bay leaves. It pairs perfectly with rye bread or fresh herbs and can be served as a standalone dish or as an accompaniment to porridge. Stewing allows the ingredients to unfold, transforming simple products into a true gastronomic symphony.
1
Chop the vegetables randomly, as you prefer. As you chop, add the vegetables to the pot.
2
Chop the cabbage. Heat oil in a cauldron. Add the cabbage to the cauldron. Salt, mix, and cover the cauldron with a lid.
- White cabbage: 300 g
- Salt: to taste
- Vegetable oil: 2 tablespoons
3
Peel the eggplants, cut them, place in a pot, and mix.
- Eggplants: 2 pieces
4
Do the same with onions, peppers, carrots, and tomatoes. The salted vegetables will release juice.
- Onion: 2 pieces
- Sweet pepper: 2 pieces
- Carrot: 1 piece
- Tomatoes: 4 pieces
- Salt: to taste
5
Finally, add the potatoes and liver. If the vegetables released little juice, add water or broth. Season with salt and pepper, add bay leaf. Stir one last time.
- Potato: 4 pieces
- Chicken liver: 300 g
- Ground black pepper: to taste
- Bay leaf: 2 pieces
6
Cook the stew until the potatoes are done.